advice for 3 briskets -- 40+ pounds -- at once on 22.5


 
G

Gil Matar

TVWBB Fan
Hello there,
In a few weeks I'm doing a lot of midnight brisket, over 40 pounds, on my new WSM 22.5. I know that I have to put in a third grate.

Any good suggestions? I did a great midnight brisket last year on my 18.5, but I have since upgraded -- and got more friends...
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One specific question -- should I move the briskets around from one grate to the other during the smoke?

Thanks,
 
I did 6 on two 22s a couple of weeks back by adding a middle rack and using soup cans for supports.

I wrapped all around 160 and cooked until tender. If a lower one was cooking slower I just moved it to the top at the time of wrapping or when the top one was done.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gil Matar:
Gotcha. That makes sense, so I won't have to move things around while cooking.

Did you have three temp gauges? </div></BLOCKQUOTE>

Nope just the upper one figuring that one would come to temp first.
 
Gil if you are using water then you shouldn't have to move them because the top will be hotter than the bottom. However, if you are not using water you will need to rotate as the bottom will be much hotter. If that is the case, put the biggest one on the bottom.
 
Chuck.. I haven't used water in a while (foil only).. top still runs hotter for me.. I usually load the top with the bigger cuts.

Did 8 butts last Sat. lower big ones needed more time so moved to the top when I had the space.
 
I'm new to smoking and don't know as nuch as you guys but that doesn't make sense to me.

I thought the one on the bottom would be getting most of the heat since cooking without a water pan is almost like cooking with direct heat

Steve
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">since cooking without a water pan... </div></BLOCKQUOTE>
Cooking without a waterpan is cooking direct. Cooking with an empty, foiled pan is not as heat is deflected.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">since cooking without a water pan... </div></BLOCKQUOTE>
Cooking without a waterpan is cooking direct. Cooking with an empty, foiled pan is not as heat is deflected. </div></BLOCKQUOTE>

Of course cooking without a pan is direct heat but I have to correct my previous post. What I meant to say was cooking without water in the pan is almost like direct but not quite. The only barrier between the food and charcoal is a foiled (empty) water pan.

I still think you'd get more heat on the bottome rack.

Like I said, I'm new to the WSM and still learning.

Steve
 
Hello Everyone,
Thanks for all the replies and discussion. I'm a big fan of using a full water pan for the low and slow smokes. In my experience the top of the smoker does get the hottest, so that's were I'll put my temperature probe.
I'm getting pretty excited. I got two of the 15 pounders this week, and will get another 15 pounder soon.
And this time, I'll try to post pictures.
Thanks,
 
I always tell people when they ask, "should i flip or rotate my meat"?, About half way through the cook, I like to dissemble the cooker (using my handles I added on middle section) to give the charcoal a little stir to knock off ash, it does not get on the food this way. This is the perfect time also to move the meat from the bottom rack to the top and vice versa and also flip it over and also mop or baste it! All this is not necessary but the meat on the bottom might get done at a different time is all! The only RIGHT way to BBQ is your own way! Practice makes perfect!
 
Steve, I done a few cooks on both WSMs both in competition and catering.

The path of least resistance is around the pan and to the top not through it.

For example with 40 chicken pieces on 4 racks the top racks are always done first.

When I foil I use three layers and leave some air space between top of foil and the pan so there is some insulation with the air space.
 
With so much meat, do I have to increase the time of the low and slow cook? I'm inclined to think that the answer is "no," but would like to know from the masters.
 
Probably so Gil, if you struggle to maintain your normal brisket cook temps... I use a foiled pan (no water), cook briskets in high 200s (275+-)and wrap around 160-170 in center of the flat.

I also try and cook with Choice only briskets.
 
John,
With one 15-pounder I did a midnight brisket, keeping a good low and slow under 250, for over 12 hours, in the 18.5. I had a full water pan (hot water).

With my three 15-pounders (in two weeks) I'm planning to do 12 - 15 hours, with a full water pan, at 225 - 250 degrees.

Also, I'm Kosher. My briskets are big, with good fat, from a local Kosher butcher.
 
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